1/2 c. sugar
1/3 c. cocoa
1 1/2 tsp. cornstarch
3/4 c. water
1/2 c. strong, brewed coffee, cooled
1 tbsp. Creme de Menthe or other mint-flavored liqueur
4 egg whites
1/4 c. sugar
Fresh mint leaves

Combine 1/2 cup sugar, cocoa and cornstarch in a small saucepan. Add water and coffee, stirring well. Bring mixture to a boil over medium heat; reduce heat and simmer 3 minutes, stirring constantly. Stir in liqueur. Pour into a large bowl and cool completely.

Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form. Fold 1/3 of whites into chocolate mixture; fold in remaining whites gently, but thoroughly.

Cover and freeze 3-4 hours, stirring every 45 minutes, until firm enough to scoop. Spoon into individual serving bowls and garnish with mint leaves. Yield 1 quart (about 104 calories per 1/2 cup serving).

Note: Mixture may be poured into freeze can of a 2 quart hand-turned or electric freezer. Freeze according to manufacturer's instructions.

Protein 2.7; Fat 0.5; Carbohydrate 21.6; Cholesterol 0; Iron 0.7; Sodium 26; Calcium 8.